5-27 SS Cooking Steelhead

 Fishing for steelhead is one thing that so many people absolutely love to do. But then the question arises, what about eating these delicious fish. Well I might have a great recipe for you from an avid steelhead fishermen who also happens to be an avid and excellent chef. So get out a pencil and paper and get ready. I’m David Sparks and this is sportsman’s spotlight.

 A couple of weeks ago we talked with Christopher Claunch concerning his steelhead fishing adventures throughout the Northwest. Now is going to tell us how to turn a catch into a feast.  “You’re going to take your steelhead and fillet him. You’re going to take needle nose pliers and pull bones out because those bones can make it unpleasant especially for the amateur steelhead eater. You can leave the skin on. You put the skin face down with a couple of pats of butter. By some garlic from the store that is already chopped up. Literally put garlic and rosemary underneath it. It has to be fresh rosemary so bring it with, you throw it in the ice chest and bring it with you. So set the skin side down in aluminum foil and then just repeat the same steps on the fish side, put a little salt and pepper across the top and if you want to get a little bit saucy, get some cayenne pepper and sprinkle it likely. So through the fire and that will create a drive steelhead but if you like it a little bit moist with a thin glaze of mayonnaise on it.